Tag: Fulvio

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Making pizzoccheri

For today’s adventure we joined Fulvio in making pizzoccheri for lunch. It was great fun and turned out delicious.

The pasta is made from 80% buckwheat flour and 20% wheat flour
In America we’re used to measuring cups; in Europe they weigh ingredients instead
Fulvio adding water to the flour
First the pasta gets a good stir
Then it gets worked by hand
Ramesha begins the process of rolling out the dough
Fulvio rolls it out even thinner and also flips it over
Dividing the rolled out dough into sections, then cutting it into strips
This is what you end up with
Next step was cutting up potatoes…
…and coste (or bietola)…
…which we know as Swiss chard
Meanwhile Ramesha was grating cheese
Lots and lots of cheese!
First the potatoes are added to boiling water, then the Swiss chard
Next comes the pasta
Time to melt some butter, to which is added garlic
The view from the kitchen while all this was going on
Akuna hung out in the kitchen with us, hoping someone would drop some food on the floor
The cheese and butter are mixed in with the (drained) potatoes, chard, and pasta (definitely NOT a low-calorie dish)
Ramesha dishes it up; boy oh boy was it good!
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Torta di mele = YUM!

One thing I loved about living in Europe were the desserts, because they’re so much less sweet than those in America.

As usual, Silvio made lunch for us, but today Fulvio provided dessert: una torta di mele. The literal translation is “apple cake,” but it isn’t cake the way we think of it at all.

Bottom line? It was literally so good that Ramesha and I — who never bake! — asked Fulvio for the recipe so we can make it once we’re back home in California.

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Happy brothers

Today’s photo is of Ramesha and his brother, Fulvio, whose birthday was today.

For the first time in seventeen years we’re actually in Switzerland and able to celebrate Fulvio’s birthday in person. We all went out to dinner as a family, eating great food and having a whole lot of fun.

In fact, I haven’t laughed so much in a long time.